MMMMM----   Recipe via Meal-Master (tm) v8.06

     Title: Rosco de Reyes
Categories: Cakes, Fruits, Citrus, Booze
     Yield: 10 Slices

     4 c  A-P flour
   1/2 ts Salt
     1 oz Dry baker's yeast
   1/3 c  Milk (105°F/40°C)
   1/3 c  Water (105°F/40°C)
     6 tb Butter
     6 tb Sugar
     1 lg Orange; zested, flesh
          - reserved for juice or
          - eating
     2 lg Eggs
     1 tb Brandy or rum
     1 lg Egg white
     2 c  Assorted candied fruit;
          - chopped in different sizes

 Sift the flour and salt into a large mixing bowl, and make a well
 in the middle.

 In a smaller bowl, dissolve the yeast into the lukewarm milk and
 water. Once the yeast is completely dissolved, pour the mixture
 into the well of the flour.

 Scrape in just enough flour from around the well to create a thick
 batter, sprinkle some extra flour on top, and cover with a kitchen
 towel. Leave the bowl in a warm place for around 15 minutes, or
 until the batter is doughy and sponge-like.

 Meanwhile, in another medium mixing bowl, use an electric beater to
 combine the butter and sugar until creamy.

 Once the dough is appropriately spongy, add the eggs, brandy,
 orange rind, and a splash of water to it. Mix well, until the dough
 is elastic and a bit sticky.

 Add the butter and sugar mixture to the dough and mix until smooth.

 Shape the dough into a ball and cover in oiled plastic wrap.
 Keeping it in the large mixing bowl, cover it once more with a
 kitchen towel and leave in a warm place away from draft. As the
 dough proves, it will double in size. This can take anywhere
 between 1 to 2 hours depending on the strength of the yeast culture.

 While the dough rises, grease a large baking sheet for later use.

 Once the dough has doubled in size, remove the plastic wrap. Punch
 down the dough and place it on a lightly floured countertop or
 cutting board.

 You need to knead the dough for 2 or 3 minutes, and then roll it
 into a large rectangle; roughly 24x6".

 Next, roll the dough inwards from the long edge to create a sausage
 shape. Bring the ends together to create the iconic donut, and
 place on the baking sheet. Want to add the bean or a ceramic toy?
 Do it now by poking it withing the dough.

 Wrap the dough once more with plastic wrap and leave in a warm
 place for roughly one hour to again double in size.

 Once the dough has risen, lightly beat the remaining egg white and
 brush it across the top. Cover the cake in the assorted dried
 fruits, pushing gently so they do not fall off of the cake while it
 is baking.

 Bake for 30 minutes or until golden. Cool on the rack before
 serving. Serve with whipped cream if desired. Remember, whoever
 gets the toy in their piece will have good luck!

 Recipe FROM: https://www.hotpaella.com/

 Uncle Dirty Dave's Archives

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